Creamy Polenta Pork Chops with Herb-Roasted Carrots

Name: Creamy Polenta Pork Chops with Herb-Roasted Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoon olive oil (divided); 4 pork chops (boneless, about 1-inch thick); 0.75 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1.5 cup chicken broth; 1 cup milk; 0.5 cup instant polenta; 1 tablespoon butter; 1 pound carrots (peeled and cut into 1-inch pieces); 1 teaspoon dried thyme; 1 tablespoon fresh parsley (chopped)

Pan-seared pork chops cooked until juicy, served over velvety smooth polenta and accompanied by sweet, tender herb-roasted carrots for a comforting Italian-inspired meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $2.95/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 tablespoon olive oil (divided)
4 pork chops (boneless, about 1-inch thick)
0.75 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1.5 cup chicken broth
1 cup milk
0.5 cup instant polenta
1 tablespoon butter
1 pound carrots (peeled and cut into 1-inch pieces)
1 teaspoon dried thyme
1 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). On a baking sheet, toss the carrots with 1 tablespoon olive oil, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
Season pork chops generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. If your chops are thick, transfer the skillet to the preheated oven and cook for an additional 5-10 minutes, or until internal temperature reaches 145°F (63°C). Remove from oven, transfer pork chops to a plate, and let rest for 5 minutes.
While pork rests, prepare the polenta: In a medium saucepan, bring chicken broth and milk to a simmer over medium heat. Gradually whisk in instant or quick-cooking polenta. Reduce heat to low and cook, stirring constantly, for 3-5 minutes until thickened and creamy. Stir in butter.
Serve pork chops over creamy polenta with herb-roasted carrots alongside. Garnish with fresh parsley if desired.

Notes

Letting the pork chops rest after cooking is key for juicy results. This allows the juices to redistribute throughout the meat.

Nutrition (per serving)

Calories: 485
Protein: 37.1 g
Carbohydrates: 38.3 g
Fat: 20.8 g
Fiber: 5.7 g
Sodium: 890 mg
Saturated Fat: 8.5 g
Sugar: 12.1 g
Cholesterol: 105 mg